콩 조기파종이 Isoflavone 함량 및 아미노산 조성에 미치는 영향

• 영문명: Effect of Early Soybean Seeding on Isoflavone Content and Amino Acid Composition
• 발행기관: 한국작물학회
• 저자명: 김종혁 장미하 남주희 노일래
• 간행물 정보: 『한국작물학회지』제67권 제4호, 242~252쪽, 전체 11쪽
• 주제분류: 농수해양 > 기타농수해양
• 파일형태: PDF
• 발행일자: 2022.12.31

영문 초록

Soybeans have various applications, and are a major source of proteins, carbohydrates, and fats. As climate warming has accelerated in recent years, this study was conducted to analyze the effect of different sowing periods on component changes in protein, amino acid, and antioxidant contents of various soybean varieties. The isoflavone content of soybeans that were sown early did not differ with the sowing period. Based on the results, only the total isoflavone content was confirmed in functional soybean cultivars such as Cheongja-5, which had blue-colored seeds; Pungsan and Sowon, which used soybean sprouts; and Jinyang, which lacked a fishy smell. There was no significant difference in the changes in protein and amino acid content in soybean cultivars with respect to the sowing time. The protein and amino acid contents in early-sown soybeans tended to be lower than that in timely sown soybeans. In most varieties, the content of proline was the highest in early-sown soybeans, confirming the presence of stress due to early sowing.

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amino acid isoflavone protein sowing soybean